“Recipes are amazing things, somewhere between magic potions and passports to a different way of living.” /Bee Wilson, The Guardian 18 June 2017
I work closely with you to develop a menu that reflects your vision, makes the most of seasonal ingredients and accommodates any dietary preferences and/or restrictions.
I personally present each course to you and your guests.
I invite you and an intimate group of friends to share that experience, to partake of el provecho (this is what Mexicans say when the French say “bon appetit”, loosely translated it mean “privilege”) that has been my greatest gift, that of sharing and preparing meals in the kitchens of Paris, Mexico, Puerto Rican, New York’s Little Italy, and at the side of my Peruvian and Carribean family members, my best friend who is an amazing Mediterranean home cook and, of course, in American kitchens. Author of the award-winning cookbook, Celebraciones Mexicanas: History, Traditions and Recipes, since opening Una Señorita Gourmet, I have cooked for Bay area C-level executives from such firms as AirBnB and Google, catered team-building events and board luncheons for Twitter and Levi Strauss, ladies nights out, non-profit fundraising events, and other gatherings of up to 50 people; but my sweet spot, I ahve to say, is an intimate seated dinner for 8-20 guests.
My culinary began journey began in the kitchens of New York City’s Little Italy. At the age of 16, as an au pair in France, I began to explore Provençal cooking (30 years later, I returned too cook in Paris when my son moved there, working at the side of local chef friends). Married for the first time, my mother-in-law taught me the Puerto Rican cuisine of my husband’s home.My second marriage exposed me to the rich spices of Carribean cooking. Now, with married children, I have been lucky to discover the amazing cuisine of Peru, cooking with extended family for holiday and special occasions.
But, more than anything, my cooking style has been informed by that of Mexico, where, I fell in love with the old world techniques: the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, working the masa to make tortillas by hand— honoring the ingredients and coaxing out the flavors in a way that no other techniques can. These techniques lend themselves beautifully to the locally-sourced, organic ingredients we are blessed with in the SF Bay Area; where the food scene is all about a chef’s creativity– the perfect place to explore the fusion of the cuisines I love to cook.
SOUS CHEF MARIE DE JESUS PADRON
We are excited to welcome Marie de Jesus directly from San Miguel de Allende, Mexico, where she has been working with local chefs including Chef Armando Prats of Lolita (SMA) and attending culinary school for the past four years.
PASTRY CHEF CIENNA GRAY
Cienna started working side-by-side with Chef Andrea when she was 12 and by the time she was 17, was proficient in plating/presentation, table service, kitchen prep, making tortillas by hand– and had developed a passion for desserts. Since then, Cienna has been responsible for all the creations on the Una Señorita Gourmet Dessert Menu, and continues to experiment with and develop new menu items.